I love this salad for a healthy comforting lunch which is full of earthy winter flavours, yet remains light and delicious. It also makes a lovely dinner party starter – or can be bulked up with grains for a heartier meal.
I like to roast the beetroot from scratch myself – but it is time consuming. If you’re going to do so, just put them in the oven at 180 for around 1.5-2 hours, then allow to cool and pop them out of their skins. You can do this a day or two ahead, and keep them in the fridge
Serves 2 as main course or 4 as starter
4-6 whole cooked beetroot (if using ready cooked, try to get those not preserved in vinegar as it masks their wonderful sweet flavour.)
1/2 butternut squash, peeled and diced (I often use supermarket packs which are already done for you to save time)
3 sprigs rosemary
75g goats cheese
20g pine nuts
Several large handfuls mixed green leaves
2 tbsp chilli oil
1 tbsp balsamic vinegar
Heat the oven to 180. Put the squash into a large baking tray and drizzle with olive oil. Season well and add the rosemary to the pan. Roast in the oven for around half an hour. Chop the beetroot and goats cheese into large chunks, then scatter them into the pan and return to the oven for around 5 minutes so the beetroot warms through and the goats cheese melts.Gently toast the pine nuts in a dry frying pan on the hob. Put the salad leaves into a serving dish and spoon over the warm veg and goats cheese. Slice in the avocado and scatter over the pine nuts. Finally drizzle with the chilli oil and balsamic vinegar and serve. My husband likes a heartier plate, so I often stir in some ready cooked quinoa for his dish.
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Perfect for increasing numbers of veggie visitors